Pineapple Upside-down Cupcakes

My 5 year old went to the grocery store with me yesterday and insisted that we get a pineapple.  He does this frequently, as we LOVED pineapple in Hawaii.  Due to the fact that the pineapple was staring at me from the counter, I was hungry, and I was going through withdrawals from not having baked anything in over a week, I decided to make some pineapple upside-down cupcakes.  (recipe to follow) A couple of years back my MIL gave me the cutest "cakelet" pan, especially made for pineapple upside-down cakelets. I was able to put it to good use as well as make 6 regular cupcakes. 

In the bottom of the pan, sprinkle some brown sugar, drizzle melted butter over it, and place a pineapple slice on top. 

For the cupcakes, I put pineapple chunks, since the slice wouldn't fit.

 

Next, pour the batter over the pineapple, sugar, and butter.

 Bake for 20-22 min

 Don't they look yummy?

 Next I whipped up some pineapple buttercream and topped them with a pineapple chunk and toasted coconut.

 Yes, they tasted as fabulous as they look!

HT-18 will be enjoying these little babies tomorrow.  (Drew is taking them to work)


CUPCAKES:
1/2 cup butter, softened + 1/4 cup melted
1 1/2 cup all purp. flour
1 1/2 cups sugar
2 eggs
1/2 t pure vanilla extract
1 t baking powder
1/2 t salt
3/4 cup buttermilk 
3/4 cup brown sugar
pineapple slices (reserve juice for buttercream)


In mixer: Beat butter; add sugar until light and fluffy.  Add eggs one at a time; add vanilla
In separate bowl: combine four, baking powder, salt
Add flour mixture to butter mixture, alternating with buttermilk.  (Start with flour and end with flour)


In the bottom of the greased pan:  sprinkle some brown sugar, enough to coat bottom and drizzle melted butter.  Place pineapple slice over brown sugar and butter.  Pour batter on top.  
Bake at 350 degrees for 18-22 min; until toothpick comes out clean.  


PINEAPPLE BUTTERCREAM:
1/2 cup butter, softened
2 T pineapple juice (I used 4)
3 1/2 cups powdered sugar